This Mushroom and Spinach Spaghetti recipe has the most amazing and easy creamy sauce - Conveniently vegetarian and packed with nutrients, it comes together in just 15 min!

This post is sponsored by Organic UK Food. All opinions are my own.

Summer is officially over, and I'm ready to welcome fall with plenty of heartwarming cozy meals. September is one of my favorite months of the year, not too hot and not too cold, just perfect mildly-chilled days.

More importantly, September is also Organic month, 30 days celebrating and raising awareness around the importance of buying and eating organic produce.

I couldn't find a better way to celebrate than with this glorious Creamy Mushroom and Spinach Spaghetti, one of my favorite fall dishes and so easy to prepare.

My family loves it, and once you give it a try, I'm sure you'll love it too.

I'm a big supporter of eating organic, and I try to incorporate as many seasonal and natural ingredients possible in my weekly food shopping.

You've seen me recommending organic ingredients over and over again during the years, and that's because there are plenty of good reasons to go organic. 

Why choose organic?

3. Better for the planet
Agriculture play a significant role in climate-changing.

Intensive agriculture causes soil erosion and chemical run-off into water systems, causing a major negative impact on our world.

Organic farming instead,  reduces water and soil contamination and it helps creating a more resistant, healthy living soil. This means it makes a huge positive difference on the effects of climate change.

I'm super excited to reveal I've been collaborating with both Organic UK Food and Tesco to help you make the most of organic month. T

he main mission of this initiative is to encourage you all to go organic as often as possible, and that is easier than you’d think.

We've put together a box full of all the organic ingredients you need (and of course the recipe) to make my Creamy Organic Mushroom and Spinach Spaghetti!

The box will be delivered as a thank you gift to random customers shopping online at Tesco, with any delivery within UK ( and there's no minimum spend!).

This quick and delicious Creamy Spaghetti with Spinach and Mushroom comes together in just 15 minutes.

It requires minimum cooking skills, and all you need is 8 simple fresh organic ingredients: spaghetti, red onion, garlic, mushroom, spinach leaves, mature cheddar and crème fraîche. 

For an enriched version packed with protein and omega 3, you can switch mushrooms with smoked salmon. Simply add it at the very end together with crème fraîche.

Both versions are unbelievably tasty, rich and so heart-warming. Best of all they're ready in a snap, making them perfect for a quick week-night meal.

More pasta recipes to try:

• Sicilian Pasta alla Norma
• Shiitake Mushroom Pasta
• Easy Creamy Tuna Pasta Bake

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

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5 from 1 vote

Creamy Mushroom and Spinach Spaghetti

This Mushroom and Spinach Spaghetti recipe has the most amazing and easy creamy sauce - Fully vegetarian and packed with nutrients, it comes together in just 15 min!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: Italian

Servings: 5

Author: Andrea - The Petite Cook

Ingredients

• 1-2 tsbp extra virgin olive oil
• 1 small red onion finely minced
• 1 garlic clove lightly crushed
• 120 gr organic spinach leaves
• 150 gr organic white mushrooms halved
• 350 gr organic spaghetti
• 100 gr half-fat crème fraîche I use Yeo Valley
• 2 tbsp organic medium cheese finely grated
• sea salt and black pepper to taste

Instructions

• Cook the spaghetti in a large pan of lightly salted boiling water for 8 mins or until al dente.
• Meanwhile, heat a large pan over medium heat. Add the extra virgin olive oil, followed by the finely chopped onion, mushrooms and garlic. Cook over medium-low heat for 5 minutes, then add the spinach leaves and cover with a lid. Stir occasionally until the spinach are tender, and season with salt and pepper. Discard the garlic and remove the pan from the heat.
• Drain well the spaghetti, reserving a ladleful of the pasta water.
• Transfer the spaghetti into the pan with the other ingredients. Stir in the crème fraîche, the cheese and the reserved cooking water if necessary.
• Heat through for a minute, mixing well all the ingredients. Season to taste with black pepper and serve immediately.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.